David Neinstein’s 3-2-1 BBQ rub method

Co-owner, executive chef and pit master of Barque restaurants in Toronto and Burlington David Neinstein knows his rubs and shares his signature method for creating your own.

The 3-2-1 method, named such because it’s designed to be used as a ratio in three parts, to two parts to one with certain spices falling into each category, can easily be adjusted to make your own unique BBQ blend.

Use a teaspoon, ½ cup measurement or a bucket – the recipe will remain consistent.